Ricotta & Lemon Zest Ravioli with Burst Tomatoes and Burrata
Delicate homemade ravioli filled with creamy ricotta, bright lemon zest, and Parmesan cheese, tossed with juicy burst cherry tomatoes and topped with rich, creamy burrata. This elegant Italian-inspired dish feels restaurant-quality yet is surprisingly easy to make at home. Perfect for date nights, family dinners, or whenever you want a comforting meal with fresh summer flavors!
Ingredients
For the Ravioli Dough:
- 2 cups all-purpose flour
- 3 large eggs
- Pinch of salt
- Extra flour for dusting
For the Ricotta Filling:
- 1 cup ricotta cheese
- Zest of 1 large lemon
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh basil or parsley (optional)
For the Burst Tomato Sauce:
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon butter
- Fresh basil leaves for garnish
For Serving:
- 1 large ball of burrata cheese
- Extra grated Parmesan cheese
- Fresh cracked black pepper
- Lemon zest for garnish
Instructions
Step 1: Make the Ravioli Dough
On a clean surface, place the flour in a mound and create a well in the center. Crack the eggs into the well and add a pinch of salt. Using a fork, slowly whisk the eggs while gradually incorporating the flour from the edges.
Once the dough begins to come together, knead it with your hands for about 8–10 minutes until smooth and elastic. If the dough feels sticky, add a little more flour. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Step 2: Prepare the Ricotta Filling
In a medium bowl, combine the ricotta cheese, lemon zest, Parmesan cheese, salt, black pepper, and fresh herbs if using. Mix until creamy and smooth. Refrigerate while preparing the dough.
Step 3: Roll Out the Dough
Divide the dough into two portions. On a lightly floured surface, roll out one portion into a very thin sheet using a rolling pin or pasta machine.
Place small spoonfuls of filling about 2 inches apart across the dough sheet. Lightly brush water around each filling mound. Lay another thin sheet of dough over the top and gently press around each mound to remove air pockets.
Cut into ravioli squares using a knife or ravioli cutter. Seal the edges firmly with a fork or your fingers.
Step 4: Cook the Ravioli
Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli into the boiling water and cook for about 3–4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Step 5: Make the Burst Tomato Sauce
Heat olive oil in a large skillet over medium heat. Add garlic and cook for about 30 seconds until fragrant. Add the cherry tomatoes and cook for 6–8 minutes, stirring occasionally, until the tomatoes soften and begin to burst.
Season with salt, pepper, and red pepper flakes if desired. Stir in the butter for extra richness.
Step 6: Combine Everything
Add the cooked ravioli to the skillet with the burst tomatoes and gently toss to coat in the sauce. Be careful not to tear the ravioli.
Transfer to serving plates and top each portion with torn burrata cheese. Finish with fresh basil, extra Parmesan, cracked black pepper, and a little extra lemon zest.
Serving Suggestions
Serve with:
- Garlic bread
- Fresh green salad
- Roasted vegetables
- Sparkling lemonade or white wine
Tips for Perfect Ravioli
- Do not overfill the ravioli or they may burst while cooking.
- Resting the dough makes it easier to roll out.
- Use fresh ricotta for the creamiest filling.
- Add spinach to the filling for extra flavor and color.
Storage
Store leftover ravioli in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or olive oil.
Fresh, creamy, zesty, and full of rich Italian flavors — this Ricotta & Lemon Zest Ravioli with Burst Tomatoes and Burrata is pure comfort food perfection!